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super crispy fish and chips

Recipe by
Cathy Evans Mauricio
Grand Prairie, TX

I haven't made this yet, but I love great fish & chips! This recipe comes from Barry C. Parsons. Here's what was said: After years of his experimenting he perfected his homemade version of fish and chips by using part rice flour in the batter recipe for a guaranteed crunch. You can find it at:

yield 4 serving(s)
prep time 15 Min
cook time 5 Min
method Deep Fry

Ingredients For super crispy fish and chips

  • 2 pounds of boneless skinned cod fillets
  • canola oil or peanut oil for deep frying
  • 1 c. all-purpose flour
  • 1 c. rice flour
  • 1 t. salt
  • 1/2 t. freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 1/4 c. cold soda water or beer
  • 1 c. plain mayonnaise
  • 2 t. chopped capers
  • 2 t. sweet pickle relish
  • 1 t. honey
  • 1 t. worcestershire sauce
  • 1 t. chopped lime zest
  • juice of 1/2 lime
  • pinch black pepper

How To Make super crispy fish and chips

  • 1
    To prepare the fish batter: Combine dry ingredients.
  • 2
    Add the egg and soda water & whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
  • 3
    Cut the fish into about 8 pieces. Season the fish with salt & pepper on both sides.
  • 4
    Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter & carefully drop them into deep fryer filled with oil & preheated to 375* F.
  • 5
    Fry a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
  • 6
    If you have to fry the fish in more than one batch at a time, hold the fish in a 200* F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent from getting soggy.
  • 7
    LIME & CAPER TARTER SAUCE Stir ingredients together until blended well. Let sit in fridge for an hour or more to let the flavor meld before serving with the fish.

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